Master the operational administration, cost-control strategies, and service excellence standards required to manage high-volume catering facilities, institutional cafeterias, and commercial food service operations. This course covers menu engineering and pricing, bulk food production scheduling, supply chain and inventory procurement, and front-of-house service coordination for banqueting and event operations. You will develop the leadership capabilities needed to manage kitchen and dining room personnel, monitor key performance indicators (including food and labor cost percentages), enforce strict Hazard Analysis Critical Control Point (HACCP) hygiene compliance, and ensure consistent customer satisfaction across diverse hospitality and institutional environments.